If I had to request my last meal and it could be anything, I would ask for David Chang to cook for me. Whatever he wants. It won't matter. I know it will be rocking. Every time I eat at Momofuku I die and go to heaven a little bit. Imagine my excitement about the Momofuku cookbook coming out on October 27th.
WNYC is my favorite radio station. I've been a proud supporter for many years and periodically encourage readers of my original blog, The Metaphorical Magpie, to tune in and ante up some support. You never know when you are going to tune and hear fascinating reports on urban beekeeping, the green market, organic farming, keeping chickens, food safety and much more. Leonard Lopate (my all time favorite WNYC host) has Ruth Reichl come in once a month for juicy conversations on all things foodie.
WNYC isn't just all news, politics, classical music. They love to eat over there. That's clear.
Something that also became abundantly clear in this video is that having a bake sale fundraiser really isn't WNYC at its finest moment. (Not that I believe for one moment that Leonard would burn a cookie, cause he's perfect in very way.) So pretty please with a cherry on top, I ask you to give them a donation to keep them out of the kitchen and on the airwaves where they belong.
Now I am going to go and attempt a possible baking disaster of my own, something called a tomato spice cake.
I've never eaten at a table lit by Liberace style candleabras. The, wine, the wallpaper, the cute waiters in tails. No wonder the couple on the right looks completely dazed.
I never had the opportunity to go to summer camp. The closest I got was a week at camp for an environmental studies class I took my freshman year of high school. I had just begun at a new school and didn't know any of the kids. With all the social discomfort, I looked forward to the walk from our lodging around a lake to the dining hall. I vaguely remember the food being a step above school cafeteria fare. Sitting there with all the other students eating, I felt like I belonged for a little while before everyone split off into their groups again for archery, wall climbing and hiking. I did make one very good friend that year, Michael. He's my longest running pal and served as bridesguy at my wedding.
When I came across this postcard at the Culinary Archives Museum in Providence, RI, I just gasped to myself. If I ever have a dining establishment of my own, I'd like to base it on this image. Imagine bright natural light, clean mountain air wafting through open windows, bird calls for music, mismatched heavy china and the world's most comforting food being passed along the table in seemingly bottomless bowls. There would be a garden just outside the door where I would wander about in the morning with a basket and a notebook to jot down recipe ideas.Wild flowers arranged in tin cans would decorate the tables.
Imaginarymenus dance in my mind like flames flickering in the camp fire.
In preparation for the release of Julia & Julia starring Meryl Streep and Amy Adams, I've been boning up on all things Julia.
Julia Child! America's Favorite Chef is a PBS documentary released in 2004. With interviews with Julia and commentary by Judith Jones, Jacques Pepin and Ruth Reichl it provides a nice peek into how Miss Julia McWilliams from Pasadena, CA became the French Chef we all knew and loved.
Coming in at one hour, it's short enough to pop in and watch with a glass of wine while you're waiting for dinner to finish in the oven.
The movie I am most looking forward to seeing this summer is Julie & Julia, of course. Starring two of my favorite actresses, Meryl Streep and Amy Adams, I am hoping it will be terrific.
To get amped up even further for the film opening on Friday August 8th, I'm going to post a Julia Child related post every Friday until then. Until August, Bon Appetit!
Twenty six feature length and short films abound with topics as wildly varied as sandwich thieves, a love letter to buttermilk, Malaysian street food, New Jersey cranberries, hypnosis vs. junk food, mutton bbq, wild mushroom hunting, Peeps, Argentinian beef and truffles. Peruse the complete film list and schedule.
Big Night, one of my all time favorite films, is playing on June 18th at the South Street Seaport Water Taxi Beach (Pier 17). After I saw that Big Night, I became obsessed with making timpano. I eventually did make it for a holiday party and it was incredible. Instead of spending the better part of a day making your own, you can swing by and sample some while you watch the movie.
For all you mycology fans out there, the feature length film, Know Your Mushrooms, looks very cool. With music by the Flaming Lips it sounds great, too. It screens on June 14.
Would you believe admission to most of the events is free?
And that free samples of food relating to the films will be served?
I made a little pledge to myself at the end of the season last year, that I wouldn't buy any strawberries, blueberries or tomatoes until they were back in season locally.
Honestly, It was a looooong wait.
One of my friends gave me a good scolding a few months ago telling me that we live in a modern world now. We don't need to deprive ourselves and wait for food to be in season locally. This, of course, is quite true but I am a stubborn little mule and once I set my mind to something, I'm all in.
The other morning, Sweets and I went out into our garden and harvested our very first strawberries of the season. Plucked just steps from our front door, it doesn't get much more local than this. And of my goodness, they were such perfection! Fragrant, juicy and sweet; they required absolutely no adornment. After waiting for so many months, we were quite happy to eat them one at a time, slowly, all by themselves.
The waiting was totally worth it.
Now I'm waiting for those heirloom tomatoes we planted to hurry up and start producing. I've just boldly used up all the sundried tomatoes I put up in the fall in anticipation of a new crop.
I'm usually useless in the morning before my first cup of coffee and some nice quiet time to warm up for for the day. Yesterday, for some reason, I was ready to go as soon as I got up. Before the coffee was even brewed, I had set up what I needed for some nice toasty granola for breakfast.
This recipe is loosely based on one from Everyday Food. I've been tinkering it with it every time I make a new batch. Today's flavor combo is apple cranberry.
Apple Cranberry Granola
Ingredients 2 cups of quick oats 1/2 cup sliced almonds 1/2 cup sweetened dried coconut 1/2 cup dried apple slices, roughly chopped 1/2 cup dried cranberries 3 T honey 2 T vegetable oil
Procedure Set oven to 350 degrees F Combine oats, coconut, almonds and apple slices on sheet pan Mix honey and oil together in small bowl Drizzle honey mixture over oat mixture Toss with your hands to distribute Pop into oven for 15-20 minutes Give it a stir 2-3 times Remove from oven and toss in dried cranberries
Let your nose and help you decide when it's ready. The oats should begin to smell toasty and take on a nice golden color.
I like to sprinkle on a teensy tiny pinch of sea salt when it is done baking.
I store the latest batch of granola on the counter top in a heavy glass canister. It's convenient to leave a scoop in the jar. I like to eat it dry for an afternoon snack. Sweets will eat a bowl with milk as an after work snack. It's also great sprinkled over yogurt, ricotta or ice cream.
